Peach Dream Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together EXCEPT whipped cream with a fork until well moistened.
• Pour into a greased 8x8 glass baking dish.
• Bake for 30 minutes or until center comes out clean.
• Allow to cool completely.
• Frost with whipped cream and serve immediately (if you let it sit, the whipped topping pulls away from the smooth side of the cake and can slide off so it is better to top it and serve it right away).

Steps:

• Pour peaches in 9 x 11 baking dish
• Add pecans and sprinkle dry cake mix evenly over peaches
• Melt butter and pour over top of cake mix.
• Bake on 350 for about 40 minutes or until golden brown.
• Serve warm with a scoop of vanilla ice cream for an added treat.

Steps:

• In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
• Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
• In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Steps:

• Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
• Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
• Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

Steps:

• Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
• Pour into a well greased "deep dish" pie plate.
• Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
• Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
• Spoon and spread over peaches to within 1 inch of batter.
• Mix sugar and cinnamon together and sprinkle over top of everything.
• Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).

Steps:

• Cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
• In large bowl, combine condensed milk, water,and almond extract.
• Add pudding mix; beat well.
• Chill 5 minutes.
• Fold in whipped cream.
• Spread half the cream mixture over cake slices; arrange half the peach slices on top.
• Repeat layering, ending with peach slices.
• Chill 4 hours or until set.
• Cut into squares to serve.
• Refrigerate leftovers.